USDA Forward Contract Beef Trimmings 10/13 09:15
10/13/2025 | 9:15 am CDT USDA Forward Contract Beef Trimmings 10/13 09:15
LM_XB451
Des Moines, IA Mon, Oct 13, 2025
NATIONAL WEEKLY BOXED BEEF CUTS FOR BRANDED PRODUCT - FORMULATED SALES
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CURRENT VOLUME - (one load equals 40,000 pounds)
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Upper 2/3 Choice 343.64 loads 13,745,724 pounds
Lower 1/3 Choice 121.00 loads 4,839,904 pounds
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Upper 2/3 Choice Items Cuts, Fat Limitations 1-6 (IM) = Individual Muscle
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IMPS # of Total Price Weighted
/FL Sub-Primal Trades Pounds Range Average
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109E 1 Rib, ribeye, lip-on, bn-in 246 380,112 1,246.00 - 1,697.00
1,309.33
112A 3 Rib, ribeye, bnls, light 194 319,780 1,438.50 - 1,884.00
1,521.85
112A 3 Rib, ribeye, bnls, heavy 335 514,332 1,390.08 - 1,873.00
1,478.32
114A 3 Chuck, shoulder clod, trmd 143 594,241 378.00 - 430.00
387.17
114D 3 Chuck, clod, top blade 48 59,032 442.00 - 622.00
494.83
114E 3 Chuck, clod, arm roast 66 131,830 519.93 - 666.00
546.08
114F 5 Chuck, clod tender 103 89,798 1,080.00 - 1,147.00
1,113.33
116A 3 Chuck, roll, lxl, neck/off 354 1,052,497 430.00 - 625.00
470.44
116B 1 Chuck, chuck tender 97 197,839 435.00 - 456.00
446.01
116G 4 Chuck, flap 104 172,077 864.00 - 990.00
910.88
120 1 Brisket, deckle-off, bnls 414 1,907,770 397.11 - 534.00
444.74
120A 3 Brisket, point/off, bnls 62 59,095 737.00 - 784.00
761.31
123A 3 Short Plate, short rib 100 159,268 557.35 - 710.00
595.68
130 4 Chuck, short rib 84 143,121 494.40 - 656.66
532.66
167A 4 Round, knuckle, peeled 246 635,502 469.46 - 574.69
477.04
168 1 Round, top inside round 90 203,919 390.00 - 423.13
398.94
168 3 Round, top inside round 165 413,437 395.00 - 428.29
405.55
169 5 Round, top inside, denuded 73 139,441 445.05 - 489.03
472.10
169A 5 Round, top inside, cap off 53 123,701 519.84 - 653.00
562.35
171B 3 Round, outside round 208 476,383 384.17 - 426.00
391.95
171C 3 Round, eye of round 269 513,081 487.10 - 543.75
500.31
174 3 Loin, short loin, 0x1 180 187,429 743.87 - 866.00
803.43
175 3 Loin, strip loin, 1x1 28 59,784 716.79 - 812.77
751.23
180 3 Loin, strip, bnls, 0x1 402 764,784 836.00 - 1,022.00
898.36
184 1 Loin, top butt, bnls, heavy 19 30,951 485.51 - 588.00
508.12
184 3 Loin, top butt, boneless 227 358,271 499.00 - 599.00
516.70
184B 3 Loin, top butt, CC 95 248,009 660.12 - 907.00
709.22
185A 4 Loin, bottom sirloin, flap 205 390,549 735.33 - 864.00
805.40
185B 1 Loin, ball-tip, bnls, heavy 152 311,947 396.00 - 469.82
421.32
185C 1 Loin, sirloin, tri-tip 79 83,852 401.28 - 466.00
424.42
185D 4 Loin, sirloin, tri-tip, pld 90 98,565 589.00 - 726.58
659.77
189A 4 Loin, tndrloin, trmd, heavy 321 419,504 1,907.00 - 2,062.90
1,971.19
191A 4 Loin, butt tender, trimmed 38 47,118 1,709.00 - 1,861.00
1,763.85
193 4 Flank, flank steak 218 285,369 814.00 - 967.21
900.16
121D 4 Plate, Inside Skirt 76 260,113 587.66 - 731.00
608.40
121C 4 Plate, Outside Skirt 59 60,475 687.39 - 928.00
756.13
121E 6 Plate, Outside Skirt, pld 59 79,155 1,123.94 - 1,525.00
1,219.01
4 Cap and Wedge Meat 84 482,559 445.00 - 483.55
450.39
4 Pectoral Meat 53 158,871 444.47 - 504.00
481.27
Ground 75% 64 158,459 302.84 - 335.00
311.59
Ground 81% 51 157,762 340.50 - 383.68
362.70
Ground Chuck 220 694,797 360.00 - 400.32
370.77
Ground Round 39 62,366 414.12 - 450.41
432.65
Ground Sirloin 14 58,779 510.37 - 558.00
542.85
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Lower 1/3 Choice Items Cuts, Fat Limitations 1-6 (IM) = Individual Muscle
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IMPS # of Total Price Weighted
/FL Sub-Primal Trades Pounds Range Average
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109E 1 Rib, ribeye, lip-on, bn-in 69 238,654 1,240.00 - 1,416.00
1,274.77
112A 3 Rib, ribeye, bnls, light 15 12,510 1,449.28 - 1,584.00
1,478.47
112A 3 Rib, ribeye, bnls, heavy 204 309,955 1,372.00 - 1,540.75
1,423.92
114A 3 Chuck, shoulder clod, trmd 127 363,885 371.54 - 422.00
386.51
114D 3 Chuck, clod, top blade 16 25,935 457.10 - 531.00
480.91
116A 3 Chuck, roll, lxl, neck/off 191 367,085 430.00 - 617.00
460.87
116B 1 Chuck, chuck tender 86 108,735 434.51 - 585.00
450.88
120 1 Brisket, deckle-off, bnls 207 344,274 427.54 - 515.00
439.93
120A 3 Brisket, point/off, bnls 41 49,777 722.20 - 790.34
749.61
123A 3 Short Plate, short rib 58 63,666 557.40 - 635.01
597.18
130 4 Chuck, short rib 83 102,975 507.00 - 553.41
522.57
167A 4 Round, knuckle, peeled 205 436,476 462.54 - 529.17
477.53
168 3 Round, top inside round 146 226,466 395.00 - 434.00
404.32
169 5 Round, top inside, denuded 36 47,199 460.00 - 485.26
469.34
171B 3 Round, outside round 110 228,354 383.01 - 436.00
392.96
171C 3 Round, eye of round 128 162,556 487.54 - 521.00
500.36
174 3 Loin, short loin, 0x1 107 158,499 751.37 - 891.00
786.02
180 3 Loin, strip, bnls, 0x1 222 362,587 833.00 - 928.00
865.76
184 3 Loin, top butt, boneless 130 140,128 495.02 - 556.00
509.31
185A 4 Loin, bottom sirloin, flap 70 135,124 751.43 - 803.00
774.44
185B 1 Loin, ball-tip, bnls, heavy 71 121,259 400.72 - 443.00
419.15
185C 1 Loin, sirloin, tri-tip 19 34,635 409.23 - 456.00
421.64
185D 4 Loin, sirloin, tri-tip, pld 51 41,645 627.42 - 695.00
646.54
189A 4 Loin, tndrloin, trmd, heavy 155 130,908 1,911.55 - 2,095.00
1,946.97
191A 4 Loin, butt tender, trimmed 64 69,046 1,722.52 - 1,868.00
1,734.58
193 4 Flank, flank steak 126 94,251 824.07 - 957.00
880.84
121D 4 Plate, Inside Skirt 60 142,529 577.66 - 649.00
604.31
121C 4 Plate, Outside Skirt 56 57,871 687.00 - 776.00
706.23
4 Cap and Wedge Meat 57 224,231 442.18 - 465.00
447.85
4 Pectoral Meat 26 38,689 470.54 - 497.00
481.91
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[0600059D]